Plant Protein Power Salad

By Ashley | Entree

Jul 10

I have to be honest. I never really got on board with the kale trend a few years ago, other than throwing a bit in my smoothie knowing all that delicious sweet fruit would mask the bitter green taste. I was kind of burnt out with green salads around that time anyway. They just didn’t satisfy anymore.

But sometime between now and then I discovered a few things.

1. When you lovingly massage kale with EVOO and lemon juice, and lots of sea salt, it magically because something much better than a bitter green veggie.

2. When I allow myself to be creative, a salad can be so much more than, well, a salad. It can be crazy delicious.

This salad is one example of how to elevate a lowly green salad to a flavorful fulfilling meal! Just to warn, the almond feta is kind of a pain in the booty, but you can always swap if for avocado if you don’t have time for vegan cheesemaking. Avo never disappoints in lending creamy fatty deliciousness to anything.

Plant Protein Power Salad

1/2 c dry brown or green lentils, soaked and rinsed
1/2 bunch organic kale, julienned
2 large red bell peppers
1/3 c Almond Feta (see notes)
1 tbsp avocado oil or red palm oil
2 tbsp extra virgin olive oil
Juice of 1 lemon
3/4 tsp Himalayan sea salt

Bring a pot of water to a simmer. Add the lentils and cook, covered, until tender. Drain and toss with 2 tsp olive oil.
Cut the peppers into thin strips. Cook in a saute pan over medium-low heat until soft. Season with salt and pepper and toss with the lentils.
Combined the kale, oil, lemon juice, and salt, Massage the kale so that it is well-coated with the dressing.
Add remaining ingredients. Serve immediately or refrigerate and serve chilled. Makes 2 entree salads.

Notes: 

Brown lentils can overcook if you simmer them for too long, so start checking them at 20 minutes. Green lentils take 45 minutes to cook, so plan accordingly if you are using them.

You must start making the feta 2 days before you need it because it must be soaked, blended, chilled, baked and chilled again. But it is worth it! And is really easy with only a few ingredients.

I added 1 large clove of roasted garlic to the feta, which is not in the original recipe.


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